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Before you jump to Angel Berry Pudding recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less In The Kitchen.
Remember when the only people who cared about the environment were tree huggers and hippies? Those days are over, and it looks like we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living more eco-friendly we won’t be able to correct the problems of the environment. This needs to happen soon and living in ways more friendly to the environment should become a goal for every individual family. Here are a number of tips that can help you save energy, for the most part by making your kitchen more green.
Refrigerators and freezers use a lot of electricity, especially if they are not working as efficiently as they should. When you can get a new one, they use about 60% less than the old models that are more than ten years old. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to operate as often.
As you can see, there are plenty of little elements that you can do to save energy, and also save money, in the kitchen alone. Green living is actually something we can all perform, without difficulty. It’s related to being sensible, more often than not.
We hope you got insight from reading it, now let’s go back to angel berry pudding recipe. You can have angel berry pudding using 7 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to cook Angel Berry Pudding:
- You need 2 packages vanilla instant pudding pie filling mix
- Use 4 cup milk
- Prepare 3/4 tsp rum extract
- Use 1 10" angel food cake, torn into bite size pieces
- Get 4 cup sliced strawberries
- Provide 2 cup raspberries
- Take 1 packages whipped topping
Instructions to make Angel Berry Pudding:
- Make pudding mixes as directed on package for pudding, using 4 cups of milk and adding the rum extract
- spoon 1/3 of the pudding into the bottom of a baking dish. layer with cake pieces, raspberries, strawberries. Repeat layers ending with the remaining pudding.
- Cover and refrigerate at least 4 hours. Garnish each serving with whipped topping
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